Stephanie Life of Determination

The following is an announcement from General Mills - great news! General Mills Announcement 3/31/09 "Thank you for contacting General Mills regarding gluten in Corn Chex cereal. General Mills is reformulating the following Big G Cereals to gluten free status: · Corn Chex · Honey Nut Chex · Strawberry Chex · Chocolate Chex · Cinnamon Chex As was the case with Gluten Free Rice Chex, the barley malt ingredient was removed and replaced with another ingredient. Production has begun, so you may start seeing the gluten free formulas on store shelves now. All 5 products should be widely available across the U.S. by June 1, 2009. As with all reformulated products, both products may be on store shelves at the same time so please read labels/packaging carefully, examining the product packaging to ensure that the cereal inside the box is in fact the new, gluten free product. Look for "NOW GLUTEN FREE" or "GLUTEN FREE" on the front/side/back panels. In addition, the follow

A study published in Journal of Insurance Medicine by members of the Celiac Disease Center at Columbia University Medical Center has demonstrated an economic benefit to the diagnosis of celiac disease in a national managed-care population in the United States. Peter HR Green, M.D., Professor of Clinical Medicine and Director, Celiac Disease Center at Columbia University Medical Center, had this to say about the study (Journal of Insurance Medicine, 2008;40:218-228) and the economic benefits of increased diagnosis of celiac disease: "We now have evidence that the increased awareness and diagnosis of celiac disease would benefit not only the patients but would result in health care costs savings." Celiac disease occurs in genetically susceptible individuals due to the development of an immune response to gluten, the protein component of wheat, rye and barley. Studies have demonstrated that celiac disease occurs in about 1 percent of the U.S. population; however, most people wit

http://www.glutenfreeworks.com/symptomology.php Gluten Free Works Symptom Guide How can I tell if I have a problem with gluten? This is a common question people ask in the face of a bewildering array of possible symptoms. We have developed a Symptom Guide below to help you identify possible symptoms and health problems that you can present to your doctor. Here is the list of over 300 Signs, Symptoms, Associated Disorders and Complications directly or indirectly resulting from celiac disease. We were the first to present this information in our comprehensive book, "Recognizing Celiac Disease." This list is now being used by celiac disease centers, national celiac organizations and health organizations worldwide. 1. BLOOD SYSTEM PROBLEMS Abnormal levels of blood components and quality of blood cells and plasma, detected by blood studies ordered by a doctor. Anemia, Folic acid deficiency Anemia, Iron deficiency Anemia, Vitamin B12 deficiency Anti-endomysium (EMA) antibodies pres

Ingredients Makes about 1 dozen 2 cups all-purpose flour, plus more for surface 1/2 teaspoon baking powder 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 1 cup granulated sugar 1 large egg, room temperature 1 teaspoon vanilla extract Directions Sift flour, baking powder, and salt together into a bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. With machine running, gradually add flour mixture; mix until combined. Shape into a disk, and wrap in plastic. Refrigerate until firm, at least 45 minutes (or up to 3 days). Preheat oven to 325 degrees. Transfer dough to a lightly floured work surface. Roll to 1/8 inch thick. Using a 5-inch-tall bunny-shaped cookie cutter, cut out cookies. Space 2 inches apart on parchment-lined baking sheets. Reroll scraps, and cut out. Refrigerate until firm, about 15 minutes. Bake until golden, 12 to 15 minutes. Let cool completely on sheets on wire racks. Cookies

Roasted Spiral-Sliced Ham with Maple and Orange Marmalade Glaze Serves 18 to 20 This holiday table centerpiece, sweet on the outside and savory on the inside, makes a memorable main course. Encourage guests to eat the sliced oranges along with the ham since the roasting makes their peels tender and sweet. Ingredients 1 (8- to 9-pound) nitrite-free, boneless, pre-cooked spiral-sliced ham 1 cup grade B maple syrup 1/2 cup orange marmalade 2 tablespoons orange juice 1 teaspoon ground cinnamon 1/4 to 1/2 teaspoon black pepper 1/4 teaspoon ground cloves 2 oranges, sliced (optional) 6 cinnamon sticks (optional) Method Preheat oven to 325°F. Using a sharp paring knife, make shallow crosshatch cuts all over the outside of the ham. Arrange ham in a large roasting pan and bake for 30 minutes. Meanwhile, combine syrup, marmalade, juice, ground cinnamon, pepper and cloves in a small bowl to make a glaze. After ham has baked for 30 minutes, remove from oven; increase oven temperature to 425°F. Arra

Here are ways to help you get ready for Easter: Color Eggs: Coloring eggs was always my favorite thing to do with my mom. Once Easter was over we ate them. Most of the dye kits use vinegar, so as long as they are distilled vinegar you should be fine. Here is Paas website. http://www.paaseastereggs.com/products.htm Here is directions on how to make natural dye for coloring eggs: Here is the preferred method for using natural dyes: 1- Place the eggs in a single layer in a pan. Add water until the eggs are covered. 2- Add approximately one teaspoon of vinegar. 3- Add the natural dye. Use more dye material for more eggs or for a more intense color. 4- Bring water to a boil. 5- Reduce heat and simmer for 15 minutes. 6- If you are pleased with the color, remove the eggs from the liquid. 7- If you want more intensely colored eggs, temporarily remove the eggs from the liquid. Strain the dye through a coffee filter (unless you want speckled eggs). 8- Cover the eggs with the filtered dye and let

I had a lower lumbar surgery on Dec 17th 2008. I have been meaning to tell you all about it, but kept forgetting to. It was amazing on how they went through the side instead of making a opening in the back. The procedure is called the Xlif. If you live in Grand Rapids Michigan, Dr. Timothy Spencer is an amazing doctor. The reason why I had to have the surgery was because I was losing cartilage inbetween my disks. Also he straightened a little of my scoliosis. I was only in the hospital for one night, but was walking that same night after the surgery. Everything was going ok, but my second day home I caught the stomach flu. That made everything worse. I am on my third month and am done with physical therapy and am working out at the gym. I believe that surgery was not to bad was because I was physically fit before having the surgery. My surgeon told me that my back problems most likely came from the Celiac. This surgery has been a painful one and sometimes wish I didn't do it, but m